All my over-all members of the family of aunties, grandmas and also other relatives has long been exchanging Brunswick stew meals for as long as I’m able to remember. Growing up, Brunswick Stew seemed to be often offered on household parties, especially the kinds during the early autumn season. This can be a good, hearty as well as gratifying meal; great for the moment the foliage kick off turning colors or even on a snowy night. This particular recipes can make enough for around six or eight persons, dependant upon what else is served with the stew.
one lbs of diced pork
one lbs . of diced beef for simmering
two lbs of chicken. You might use either white or dark meat or possibly a blend of the two works well. I actually choose to work with chicken that also has got the skin plus bones in tact. The skin as well as bones provide an excellent supplemental flavor to the course. However, if health and wellbeing really is a issue, boneless, skin free chicken breasts do the job adequately.
2 cups of crushed tomatoes. If you are using canned tomatoes, make sure you use unsalted canned tomatoes, or otherwise take away the additional salt from this list of ingredients.
1 cup of corn kernels, either fresh off of the cob or drained
quart of shelled butter beans (lima beans can be used in a pinch)
1 pound of fresh or thawed out okra
1 yellow onion, peeled and also diced in tiny pieces
1 tsp of salt
1 tsp black pepper
Water to cover the ingredients inside of a pot
Six medium-sized white or yellow potatoes, skinned and chopped up into even portions
Set the beef, pork and chicken in a giant pot and then enough water to cover the top of the ingredients. Bring the stew to a boil then next decrease the burner temperature and now let the stew simmer for approximately 1.5 hours or perhaps until finally the meat is soft.
In case the chicken had its skin and bones still attached, you are going to at this point have to the chicken out of the stock pot and allow it cool well before touching. Right after the chicken is no longer steaming hot, chop off the skin and take away the bones. And then, put the the chicken meat back in the stock pot.
Place the rest of the ingredients directly into the stock pot and incorporate more water yet again right until the water hardly covers the ingredients. Bring the stew mixture again to a boil and give it time to simmer up until potatoes are tender when pierced by using a fork or chef’s knife. Now, the pork, chicken and beef really should be so soft it could be eaten by using a spoon. Put pepper and salt to taste in the stew then serve it hot.